Roasted Potatoes and Turnips

Bake earthy potatoes and turnips with smoky bacon and rosemary for an appetizing alternative to mashed potatoes.

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Ingredients

Yields:
8

Cal/Serv:
367

1/2 lb.
bacon

8 c.
turnips

6 c.
russet or baking potatoes

1/2 c.
heavy cream

1 tbsp.
fresh rosemary

1 1/2 tsp.
salt

1 tsp.
fresh-ground pepper

1 tsp.
fresh garlic

2 tbsp.
unsalted butter

Directions

Assemble the casserole: Preheat oven to 400 degrees F. Cook the bacon until crisp in a large saucepan over medium-high heat, drain (reserving drippings), and cut into 1-inch pieces. Place the bacon and its drippings in a large bowl. Add the turnips, potatoes, cream, rosemary, salt, pepper, and garlic and toss to combine. Transfer to a large, shallow baking dish -- about 13 by 9 by 2 inches -- dot the top with butter and cover tightly with foil. Bake for 50 minutes, remove the foil, and continue to bake until vegetables are tender and the top browns -- about 25 minutes. Serve hot.

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